Breakfast, it’s what’s for dinner!
This week we decided to captivate your palate with a delicious brunch pie! This one features pasture range eggs and free range scallions from Jericho Settlers farm. Christa, Mark, and their crew do outstanding work providing highly nutritious and local produce from their diversified farm in Jericho.
In addition to JSF goodies, we’ve provided you with more Burnt Rock Adirondack potatoes. The summer growing season is here, so enjoy these beauties while they’re here, it will be Autumn before we see them again.
The share wouldn’t be complete without a healthy dose of Queen City greens. Our salad mix is looking incredible this week, if we do say so ourselves, and we think you’ll find it particularly flavorful and full of the nutrients and openvitality that your body deserves!
Onto the recipe.
We’ve included sauce in this week’s share but we suggest that you refrain frI'mom using it on the brunch pie. Sans sauce is our preferred method for this one. However, if you decide that two breakfast pies is too much, you could very easily create a cheese , potato, and scallion pizza that would be truly delicious.
Dough preparations can be found in week 3’s post, the only differences this week are with the layers of ingredients. While your dough is crisping to a golden brown, scramble 3 eggs and cook until no liquid remains; airing on the slightly undercooked side will result in a softer textured pie. Best to fry up your thinly sliced potatoes in a hot cast iron with oil as well. Crispy potatoes are delicious potatoes. Salt, pepper, and season both to your liking.
Now, we are ready to assemble. First, add a layer of scrambled eggs directly onto your pre-cooked dough. Next add a generous helping of grated cheese. Finally, add potatoes.Toss that sweet pie into 400F preheated oven for 10 minutes, remove to add finely chopped scallions, and return to oven for an addition 8-10 minutes, or until cheese turns golden brown!
All the aforementioned steps can be followed for a non-egg variation, but be sure to include a healthy layer of tomato sauce.
If you chose not to use your sauce this week, it goes well with almost any pasta dish. Finally, if you would like to preserve your scallions for further use, we suggest cutting them down to the white stem and placing them in a jar full of water next to a sunny window. As long as you keep water in the bottom they will continue to grow and provide you with windowsill veggies.
As always, we are incredibly grateful for your support and hope you spend the evening full and merry!